NUR 1172/NUR1172 Exam 4 V3 |
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A nurse is caring for a client with acute diverticulitis. Which of the following dietary
prescriptions should the nurse expect to implement during the initial inflammatory phase?
A. High-fiber diet with whole grains
B. High-protein, low-carbohydrate diet
C. Full liquid diet with dairy
D. Clear liquid diet
Answer: D
Rationale: During the acute phase of diverticulitis, the primary goal is to provide bowel
rest and reduce irritation to the inflamed diverticula. A clear liquid diet is typically ordered
to minimize stool bulk and allow the colon to heal. As the inflammation subsides, the diet is
gradually progressed to low-fiber and then eventually to high-fiber for long-term
management.
2. A client with chronic kidney disease (CKD) is being educated on limiting potassium. Which
food should the nurse advise the client to avoid?
A. Apples
B. Blueberries
,C. Cantaloupe
D. Green beans
Answer: C
Rationale: Cantaloupe is a high-potassium fruit that should be restricted in patients with
advanced CKD to prevent hyperkalemia. In CKD, the kidneys lose the ability to excrete
potassium efficiently, leading to potential cardiac arrhythmias. The nurse should
recommend lower-potassium options such as apples, blueberries, or grapes instead.
3. A nurse is providing teaching to a client with type 2 diabetes about carbohydrate counting.
Which statement by the client indicates a need for further teaching?
A. I should avoid all carbohydrates to keep my blood sugar low.
B. One serving of carbohydrates is roughly 15 grams.
C. I can use the total grams of carbohydrates on the food label.
D. I need to balance my carbohydrate intake throughout the day.
Answer: A
Rationale: Diabetic patients should not avoid all carbohydrates as they are the primary
source of energy and provide essential nutrients. Instead, the focus should be on complex
carbohydrates and maintaining consistent intake throughout the day. Carbohydrate
counting allows for flexibility while managing blood glucose levels effectively.
, 4. A client is diagnosed with Celiac disease. Which of the following grains is safe for this client
to consume?
A. Barley
B. Quinoa
C. Rye
D. Spelt
Answer: B
Rationale: Quinoa is a naturally gluten-free grain that is safe for individuals with Celiac
disease. Celiac disease involves an immune reaction to gluten, which is found in wheat, rye,
and barley. Educating the client on reading labels for hidden gluten sources is critical for
preventing intestinal damage.
5. A nurse is monitoring a client receiving Total Parenteral Nutrition (TPN). Which laboratory
value is the priority for the nurse to monitor daily?
A. Serum Calcium
B. Hemoglobin
C. Serum Albumin
D. Serum Glucose
Answer: D
Nutritional Principles in Nursing Q&A with
Rationale | Rasmussen University
1. A nurse is caring for a client with acute diverticulitis. Which of the following dietary
prescriptions should the nurse expect to implement during the initial inflammatory phase?
A. High-fiber diet with whole grains
B. High-protein, low-carbohydrate diet
C. Full liquid diet with dairy
D. Clear liquid diet
Answer: D
Rationale: During the acute phase of diverticulitis, the primary goal is to provide bowel
rest and reduce irritation to the inflamed diverticula. A clear liquid diet is typically ordered
to minimize stool bulk and allow the colon to heal. As the inflammation subsides, the diet is
gradually progressed to low-fiber and then eventually to high-fiber for long-term
management.
2. A client with chronic kidney disease (CKD) is being educated on limiting potassium. Which
food should the nurse advise the client to avoid?
A. Apples
B. Blueberries
,C. Cantaloupe
D. Green beans
Answer: C
Rationale: Cantaloupe is a high-potassium fruit that should be restricted in patients with
advanced CKD to prevent hyperkalemia. In CKD, the kidneys lose the ability to excrete
potassium efficiently, leading to potential cardiac arrhythmias. The nurse should
recommend lower-potassium options such as apples, blueberries, or grapes instead.
3. A nurse is providing teaching to a client with type 2 diabetes about carbohydrate counting.
Which statement by the client indicates a need for further teaching?
A. I should avoid all carbohydrates to keep my blood sugar low.
B. One serving of carbohydrates is roughly 15 grams.
C. I can use the total grams of carbohydrates on the food label.
D. I need to balance my carbohydrate intake throughout the day.
Answer: A
Rationale: Diabetic patients should not avoid all carbohydrates as they are the primary
source of energy and provide essential nutrients. Instead, the focus should be on complex
carbohydrates and maintaining consistent intake throughout the day. Carbohydrate
counting allows for flexibility while managing blood glucose levels effectively.
, 4. A client is diagnosed with Celiac disease. Which of the following grains is safe for this client
to consume?
A. Barley
B. Quinoa
C. Rye
D. Spelt
Answer: B
Rationale: Quinoa is a naturally gluten-free grain that is safe for individuals with Celiac
disease. Celiac disease involves an immune reaction to gluten, which is found in wheat, rye,
and barley. Educating the client on reading labels for hidden gluten sources is critical for
preventing intestinal damage.
5. A nurse is monitoring a client receiving Total Parenteral Nutrition (TPN). Which laboratory
value is the priority for the nurse to monitor daily?
A. Serum Calcium
B. Hemoglobin
C. Serum Albumin
D. Serum Glucose
Answer: D
